German Apple Strudel Recipe

The easy German Apple Strudel recipe ("Apfelstrudel") is one of the quick easy dessert recipes.

It brings the traditional strudel taste to your table without all the work.

The secret?

Frozen phyllo (filo) pastry!

Thawed, this pastry is ready to use.

It makes a great alternative to making strudel dough from scratch - a long and somewhat difficult process of stretching dough thin enough to read through and big enough to cover a table. Do read the Oma Says below!

Just as with other recipes with
apples, the type of apple to use depends on what you like. I like using a
tart apple.

Great ones to use are Boscop, Braeburn, Golden Delicious, and Granny Smith. The raisins are optional.

This German apple strudel recipe is wonderful with a fresh cup of coffee and lots of whipped cream. Yes, a quick German recipe you will enjoy!

On a damp towel, lay two sheets of phyllo dough, and brush with melted butter. Place another 1 to 2 sheets on top and brush with butter. Continue until you have about 4 or 5 layers.

Put the apple mixture down the center of the pastry, leaving a 1-inch border around the outside.

fold in the short sides and then roll up like a jelly roll.

Put strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter. Cut 1/4 inch deep slashes across diagonally across top.

Bake for 30 - 40 minutes or until golden brown.

Let cool before sprinkling with powdered sugar and serving.

I don't recall Mutti ever making a traditional German apple strudel recipe. It wasn't part of her upbringing. Since then, I've found out it seems to be something that is handed down from generation to generation.

Traditional Strudel ...

Years ago, I met a really nice elderly German lady at church who took pity on me when she realized that I didn't know how to make strudel recipes. Her feeling was that every German girl needed to learn this skill. She came over to teach me. I was surprised when she asked for a large table and tablecloth. Then I realized what was involved.

The dough was stretched over my big dining room table. We cut apples over it all. Rolled it. Baked it. Devoured it. Oh, it was so good.

But, I never made it myself. I appreciate all the hard work that goes in to making an original strudel recipes. I'll stick with my frozen phyllo dough one for now. My family appreciates it as well! Makes me happy!

I mentioned this strudel on my Facebook page and was so thrilled at Dorie Bochantin-Neuhaus's comment. I asked her permission to copy it here ... I think you'll like this:

"I learned to make it the old way - with the big table and tablecloth, pulling all the dough. My father-in-law, a master baker from Germany, came for Christmas one time years ago, and caught me doing the old way. He said I was nuts and that current bakers use the phyllo dough. He showed me how and I've never made it the old way again.

I don't make the phyllo dough. I buy it in the freezer case at the store and work quickly.The store bought stuff can dry out quickly so you have to keep it moist and work quickly. I have all of my filling stuff ready to go and the butter melted before I even open up the dough."

Who would have guessed that some (or many or all?) the bakeries are using the phyllo dough! So, the apple strudel above, is more actually really similar to the bakery apple strudels you can buy in Germany!

Check out the whole Facebook posting by clicking on the Share/like/comments section:

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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety

Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"

Need Help?

Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!

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Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.

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Lori S:This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!